Connecticut Pure Maple Mousse

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Seasons 52
 

To Serve Four

 
 
4        tsp.          Cold Water
1        tsp.          Plain Powdered Gelatin
¼       Cup          Egg Whites-insure that there is no specks of yolks
¼       Cup          Pure Maple Syrup
1        Cup          Heavy Cream-chilled well, and whipped until soft peaks
 
Place the cold water in a small microwave safe bowl and sprinkle gelatin over to soften for 2 minutes. Cover with plastic wrap and microwave for about 10-15 seconds to melt.  Reserve warm.
 
Place egg whites and maple syrup in a mixing bowl over simmering water (double boiler) and stir with a whip until warmed to about 120 F. Remove from heat, and using an electric mixer with a whisk, whip until soft peaks.  Add the gelatin, mix until thoroughly combined. Gently fold in whipped cream using a rubber spatula until no white streaks of whipped cream remain.  Pour mixture immediately into serving glasses or molds.  Child, garnish with whipped cream, crisp cookie, a piece of maple  candy and enjoy!
 
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
 
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